Because of the many sore throats around here of late, we have been drinking lots of smoothies even in the middle of swirling snow and blustery winds. When we make smoothies, we like to pack a punch in the nutrition department while we are at it with protein, potassium, omega-3’s and antioxidants.
The “jelly” is really frozen berries sweetened with very ripe frozen bananas and honey, to taste. The wheat germ and flax seed meal give it just the hint of earthiness, like the whole grain bread element of a PBJ.
None of the kids in my 3-year-old class had a trace of sore throat, thankfully, but they managed to drink down these Peanut Butter and Jelly smoothies very nicely all the same.
Peanut Butter and Jelly Smoothies
*10 oz. berries, frozen (strawberries, blueberries, raspberries or a mixture)
*2 very ripe bananas, frozen
*1/2 c. freshly ground peanut butter (we use honey roasted)
*12 oz. silken tofu or 1 1/2 c. plain yogurt
*1 c. almond milk (or rice, cow’s, oat, etc. milk)
*1/2 c. wheat bran (cut this out for a gluten-free smoothie)
*1/4 c. ground flax seed
*1 t. vanilla
*apple juice, water, or more milk to achieve your favorite smoothie consistency
*honey, to taste
Place all the ingredients into an unplugged blender. Big Person, you can help your mini-chef fit the lid onto the top of the base when everything is ready to go. Then, you plug the blender in and let your mini-chef press the buttons to make the smoothie whir. When it is completely blended, unplug the blender again, pour the smoothies into cups and stick in a colorful straw.
Enjoy!
